Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

Method

Line the base and sides of a 20cm loose-bottomed or springform tin with baking parchment – use smudges of butter to help the paper stay in place around the sides. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin, then mix thoroughly with the melted butter. Tip into the prepared tin and press down firmly to create an even base. Chill while you prepare the filling.

Put the soft cheese, icing sugar and vanilla in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until mixture is combined. Scatter over 100g of the raspberries and half of the peach chunks. Using a spatula, fold in with just a few folds – as you assemble the cheesecake they’ll ripple through more.

Spoon the cream mixture onto the biscuit base, working from the edges inwards. Smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Leave to set in the fridge overnight.

In a food processor, blitz 250g of the remaining raspberries, sieve, stir back in 1 tsp of the seeds, if you like, and sweeten to taste with icing sugar. Add enough water or canned peach juice to make it saucy and chill until serving.

Bring the cheesecake to room temperature about 30 mins before serving. If using a loose-bottomed tin, unmould by placing on top of a can, then gradually pull down the sides of the tin. Slip the cheesecake onto a serving plate, removing the lining paper and base. Scatter the remaining raspberries and peach chunks over the cheesecake, dribble over some of the sauce and serve the rest alongside.

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Comments, questions and tips

Mmmm.... delicious and easy. Made this and replaced the peaches with pureed mangoes rippled through after the cream was added, then topped with mango and passion fruit jelly. Full fat cream cheese is a must to help with setting, and definitely whip the cream lightly before adding. Second helpings had by everyone!

loulout

30th Jul, 2014

5.05

This was a huge hit in my house! Enjoyed by all. Absolutely delicious, very easy to make and I had no problems with it setting like some people seem to have had. Will definitely make this again.

Piggy

26th Dec, 2013

I use extra thick double cream and that makes it set much better

AnnemiekeEngels

30th Jul, 2013

Very happy indeed with this cheesecake! We used half ricotta and half Philadelphia, and whisked the cream well before adding. We set it in the freezer and it was already ready to eat by the time our patience ran out two hours later! Delicious.

thomaspcat

26th Jul, 2013

I have made this cheesecake a couple of times for church lunches. It's a popular dessert and always looks good, taste wonderful and the first to go. x

katieheeks

6th Jun, 2013

5.05

Despite being hopeless in the kitchen I made this cheesecake and had no issues with setting in the fridge overnight. On a friends advice I did half the soft cheese ammount and change it for ricotta. I did go for the tinned peaches aswell. really really really easy! It went down a treat with everyone and actually looked just at good as the picture!

krisser

15th Feb, 2013

I made this cheesecake and had no problems with it setting when I combined the cream with the other ingredients I just made sure I whipped it until firm, this way the cake sets lovely. Tasted really good and the whole family loved it.

janinthekitchen

25th Oct, 2012

This is the first failure I have had using recipes from your web page. Where was the setting agent? Even after 12 hours, the ingredients listed did not set in the fridge. What a waste.

megz1505

2nd Oct, 2012

4.05

This was a yummy cheesecake, quick and easy to make, didn't really have any problems with it setting, just had to make sure once you added the cream you whisked well for a little while to make it stiffer. Very tasty will be making again!

nickismithy

25th Sep, 2012

4.05

I whipped the cream loosely before adding and it was fine, no problem with not setting.
Very tasty.

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